Ground milk thistle seeds are obtained from ground, partially defatted seeds. They contain unsaturated fatty acids, mainly linolenic acid, silymarin and vitamin E.
Silymarin present in seeds protects against viral hepatitis A, B and C as well as helps regenerate the liver.
The factors that damage liver cells most often are heavy metals and alcohol.
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Ground milk thistle seeds may be used as the ingredient of soups and sauces as well as they may be added to muesli, steam boiled vegetables, spreads, desserts and salads. Recommended daily intake is 1 teaspoon 2 times a day, favourably half an hour before a meal.
Some of the information is obtained from generally available sources.